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Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1/4 cup butter in a large Dutch oven over medium heat; add celery and onion, and sauté 5 minutes or until tender.

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  • Stir in stuffing mix and remaining ingredients, stirring just until mixture is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased 11- x 7-inch baking dish.

  • Bake, covered, at 325° for 30 to 35 minutes or until thoroughly heated. Serve stuffing with pork roast.

  • Note: For testing purposes only, we used Pepperidge Farm Corn Bread Stuffing.

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